Pinakbet

• 2 tablespoons (30 ml) vegetable oil
• 2 medium garlic cloves, minced
• 1 small (4 ounces / 115 g) yellow onion, finely chopped
• 2 plum tomatoes (about 8 ounces / 225 g), cored and chopped
• 2 ounces (¼ cup / 60 g) bagoong alamang
• 1 pinch of salt
• 1 ea. (about 8 ounces / 225 g) bitter melon, halved lengthwise, seeded, and sliced ¼ inch thick
• 1 small (about 8 ounces / 225 g) sweet potato, peeled, quartered, and cut into ¼-inch slices
• 8 ounces (225 g) string beans, stem ends trimmed and beans cut into 2-inch lengths
• 1 medium (about 6 ounces / 170 g) eggplant, halved lengthwise, and sliced ½ inch thick
• 8 ounces (225 g) okra, caps trimmed, pods cut in half on the bias
• Cooked white rice, for serving

Ingredients for 5 servings (1.5 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Heat a skillet over medium heat.

   Stovetop
2. 2

   Add the oil, then garlic to the pan. Sauté briefly until aromatic.

3. 3

   Add the onion, and cook until softened.

4. 4

   Add the tomato, bagoong alamang, and salt; simmer for 5 minutes.

   Stovetop
5. 5

   Add the bitter melon and sweet potato. Cover and cook until almost, but not quite, tender.

6. 6

   Add the string beans, eggplant, and okra. Cover and cook for a few minutes until all the vegetables are tender.

7. 7

   Serve the vegetables with rice.